sliced pork belly

Easy Pan-fried Pork Belly with Honey Garlic Sauce - only 30 minutes from start to finish!&nbsp; You'll love crispy pork belly with the Asian-inspired sauce!&nbsp; The recipe explains how to cook pork belly slices in a frying pan on stove top, without using the oven!&nbsp;&nbsp;

Sliced Pork Belly with Honey Garlic Sauce

pork

honey

tamari sauce (or soy sauce)

garlic (, minced)

sesame seeds (, toasted)

green onions (, chopped)

salt (,

Slice pork belly into small cube-like pieces.  Slice off extra fat, if you wish.

Add sliced pork belly to a large pan and start frying on high heat.  Do not add cooking oil.&nbsp;&nbsp;

Constantly move pork belly slices in the beginning.&nbsp; Cook them for about 5 minutes on one side on high heat, then 5 minutes on the other side on high-medium heat.&nbsp; &nbsp;Use splatter screen.&nbsp; The total cooking time should be about 10 minutes.&nbsp; &nbsp;Reduce heat to medium, if the pan gets too hot. The sliced pork belly should get crispy and browned.&nbsp;

As you're cooking you might have to reduce heat from high to medium as the pan gets hot. There shouldn't be any burnt pieces and the pan should not get burned on the bottom (I used stainless steel pan). Don't crowd the pan. Depending on the size of your frying pan, you might have to do this in 2 batches.

Remove pan-fried pork belly slices to a plate.&nbsp; Remove extra fat from the frying pan.&nbsp;

How to cook sliced pork belly

Add 1/4 cup honey and 3 tablespoons tamari sauce, and minced garlic.&nbsp;

Heat up the sauce until it boils, reduce heat, and cook for about 1 minute stirring. Remove from heat.&nbsp;

Add 1 tablespoon of sesame seeds and stir it in.&nbsp; Add back the sliced pork belly.&nbsp;&nbsp;

Sprinkle the remaining 1 tablespoon of sesame seeds on top.&nbsp; Top with chopped green onion, and serve.

Honey Garlic Sauce

A beautiful sweet and salty pork belly recipe that is perfect for a Sunday dinner

Crispy Pork Belly Slices with Cider

pork belly ((1kg))

dry cider ((110 milliliters))

tbsp honey

tbsp dark soy sauce

oyster sauce

tbsp Demerara sugar

tbsp plain flour

Salt & pepper

Pre-heat the oven to 160°c

Score the skin of the belly in a cross cross pattern (or get your butcher to do this for you, you need a super sharp knife), then pour boiling water over the top of the skin, this helps to open up the top layer so you can get the flavour in. Rub in a few pinches of salt and pepper into the skin. Pop into the oven in a small, lightly oiled, roasting tin for 2 hours (grab a glass of wine).

After 2 hours, take the belly out.  Keeping it in the tin, pop a smaller roasting tray (or anything flat) on top and weigh down with some cans/bag of sugar/something heavy and pop in the fridge.

Mix the cider, honey, soy sauce sauce, oyster sauce, chilli and sugar together in a bowl, slowly add the flour.

After one hour, take the belly out of the fridge, cut into slices, and pour over half of the dressing.  Make sure all the sides are covered. Pop back in the fridge.

After one more hour, pour the rest of the dressing over and pop in the oven for 30mins (still at 160°c).

Once the belly is ready, heat a glut of oil in a frying pan and pop each slice of belly, skin side down and fry for a couple of minutes to get the skin super crispy.

Let the pork belly rest before serving

Top 2 sliced pork belly recipes from across the web

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Sliced Pork Belly with Honey Garlic...

Crispy Pork Belly Slices with Cider

Top 2 sliced pork belly recipes from across the web

The most viewed sliced pork belly recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sliced Pork Belly with Honey Garlic...

Crispy Pork Belly Slices with Cider

The most viewed sliced pork belly recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine